Beet Hummus

This recipe is nothing like you’ve ever tasted before. It is a surprisingly sweet hummus, almost dessert-like. The large dose of lemon masks the beet flavor but combines with the sugar to make a refreshing summertime dip. Dill rounds it out and adds some sophistication.

• 1 medium or 2 small red beets

• 1½ cups cooked chickpeas, drained and rinsed (or 1 can)

• 2 tablespoons tahini

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 1 tablespoon dill

• Sea salt and freshly ground black pepper

• 2 to 3 tablespoons warm water

Instructions:

Boil and puree the beets. For smoothest texture, remove the little papery skins from the chickpeas. Puree chickpeas, oil and tahini in a food processor. Add lemon, dill, salt and pepper to taste. Add water as needed to maintain a creamy texture.

From the Kitchen of: Michelle Phillips

Kuri Squash Puree and Quickbread

For the puree

Cut one whole Kuri Squash in half, scoop out seeds with a spoon. Coat the inside of the squash with a neutral oil (like canola or vegetable oil) and salt. Roast on a baking sheet at 400℉ until insides are soft and scoopable (approx 20-30 min.) Scoop out the orange flesh, leaving the rind of the squash behind. Puree until smooth. Store in refrigerator for up to 2 weeks or freeze. Use in any recipe that calls for canned pumpkin!

For the Quickbread (makes 2 loaves) 

• ⅓ C neutral oil 

• ⅓ C unsweetened applesauce

• 1 ⅓ C white sugar

• 1 ⅓ C brown sugar 

• 4 eggs

• 16 oz red kuri puree

• 3 ⅓ C flour

• 2 tsp baking soda

• 1 ½ tsp salt

• ½ tsp baking powder

• ½ tsp cinnamon 

• ½ tsp ground cloves

• ½ tsp ground ginger

• ½ tsp nutmeg

• 1 ⅓ C nuts, raisins, and/or choc chips (if desired)

Heat oven to 350℉. Grease bottoms only of 2 loaf pans with vegetable shortening. Mix oil, applesauce, and sugars in a large mixing bowl. Add eggs and squash puree. Mix flour, baking soda, salt, baking powder and spices together in medium bowl. Mix into squash mixture. Stir in nuts/raisins/choc chips. Pour into loaf pans and bake until wooden toothpick inserted into middle comes out clean, about 50 min.

From the Kitchen of: Michelle Phillips

Slow-Cooker Pork Shoulder with Fennel and Tomatoes

ingredients

• 1 (6-pound) bone-in pork shoulder

• Kosher salt and freshly ground black pepper

• 1 1/2 tablespoons olive oil

• 2 fennel bulbs, trimmed and thinly sliced

• 1 large carrot, peeled and cut on the bias

• 1 large onion, sliced

• 6 cloves garlic, thinly sliced

• 3/4 cup dry white wine

• 1 tablespoon Worcestershire sauce

• 1 (28-ounce) can crushed tomatoes

• 2 tablespoons tomato paste

• 4 sprigs fresh thyme

• 2 bay leaves

• 1/4 teaspoon crushed red pepper

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried rosemary, crushed

• 1/2 teaspoon dried sage

• 1 Parmesan rind

• 1 1/2 pounds cooked pasta, such as penne or rigatoni

• 1/2 cup shredded Parmesan cheese

For Cooking Instructions Visit:

https://www.seriouseats.com/slow-cooker-pork-shoulder-italian-pasta-tomato-mediterranean-fennel-recipe